I got this recipe from Allrecipes and made it for 4th of July. I changed up a few things and in retrospect, the raspberry seedless jelly did not make the best “stripes” so when I make this again I’m going to use red frosting from the grocery store and pipe the lines that way.
I also got rid of any lemon juice in this recipe because I really don’t like lemons getting the way of my cheesecake. The almond crust was really great and made it much harder so you can pick up the squares and eat them.
1/2 cup whole almonds
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup seedless raspberry jelly – Although, in retrospect I would use red frosting
- Preheat oven to 325°F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Spray foil with cooking spray.
- For the crust: Put almonds in a food processor until finely chopped. Add flour, brown sugar and salt, and process until well combined. Add butter and combine until mixture begins to come together. Press mixture evenly over bottom of prepared pan. Bake for 25 minutes, or until set and let cool.
- For the cheesecake: With a stand up mixer on medium-high speed, beat cream cheese and sugar until smooth. Make sure you scrape the bowl a few times. speed to On low speed and add eggs, one at a time, until combined. Then beat in the vanilla and salt.
- Spread the mixture evenly over crust. Place pan on a large roasting pan and put in oven. Pour hot tap water into roasting pan until it comes up about an inch around baking pan. Bake for 40 minutes, then cool completely. Once cooled, cover with foil and refrigerate for at least 6 hours.
- Use the foil overhang to lift cheesecake out of pan and onto a flat surface for decorating. Heat a large sharp knife under hot water; dry knife. Trim off edges of cheesecake. Carefully cut into 10 bars.
- Decorate each bar with 4 blueberries in upper left corner to resemble stars on the American flag. Either pipe with a pastry bag red frosting or use the frosting from a can or tube to make the lines aka “stripes.”